LEP04's profile page
Recipes
Avocado Strawberry Spinach Salad with Poppy Seed Dressing
By LEP04
Toss all ingredients together with your desired amount of dressing until combined
- 6 cups fresh baby spinach
- 1 pint strawberries, hulled and sliced
- 1 avocado, diced (or you can double this to 2 avocados!)
- 4 ounces crumbled gorgonzola or blue cheese
- 1/4 cup sliced almonds, toasted
- half a small red onion, thinly sliced
- poppyseed dressing (recipe below)
- 1/2 cup avocado oil (or any oil, such as olive oil)
- 3 Tablespoons apple cider vinegar
- 2 Tbsp. honey
- 1 Tbsp. poppy seeds
- pinch of ground dry mustard (optional)
- salt and pepper
Garden Vegetable Crustless Quiche
By LEP04
Substitute corn or spinach for some of the vegetables, if you wish
- 1 1/2 cups egg substitute
- 3 large eggs
- 1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
- 1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
- 1/2 cup 1% low-fat milk
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (16-ounce) carton fat-free cottage cheese
- Cooking spray
- 4 cups sliced zucchini (about 4)
- 2 cups diced potato with onion (such as Simply Potatoes)
- 1 cup finely chopped green bell pepper (about 1)
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup chopped fresh parsley
- 2 tomatoes, thinly sliced
Roasted Corn with Basil-Shallot Vinaigrette
By LEP04
Preheat oven to 450°F. Toss corn and oil to coat and spread out on a large baking sheet
- 3 cups fresh corn kernels
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh basil
- 1 tablespoon minced shallot
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Crispy Quinoa Sliders
By LEP04
1. Add quinoa and stock to a medium sauce pan and bring to a boil
- Ingredients:
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable or chicken stock
- 1 cup cooked chickpeas
- 1/2 cup freshly grated provolone cheese
- 1/4 cup bread crumbs
- 1/2 cup chopped carrots
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 large egg and 1 egg white, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 12 multigrain slider buns or dinner rolls
- 2 avocados, sliced for topping
- 1/2 cup chipotle mayo, for topping
Lemon Quinoa Cilantro Chickpea Salad
By LEP04
Bring the vegetable broth to a boil and add the quinoa
- For the dressing:
- 1 cup dry quinoa
- 2 cups vegetable broth
- 1 can garbanzo beans (drained and rinsed)
- 1 cup cherry tomatoes, cut in half
- 2 avocados, diced
- 2 cups chopped spinach
- 1 bunch cilantro
- 1/4 cup sweet onion
- 2 small cloves garlic
- Juice of 2 lemons
- zest of 1 lemon
- 2 teaspoons dijon mustard
- 2 teaspoons olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon cumin
- dash of salt and pepper
Grilled Cheese Sandwiches
By LEP04
Instructions In a medium saucepan, bring several cups of water to boil
- 1 2/3 cups peeled and finely diced potatoes (I used Russets, but yellow also work nicely)
- 1/4 cup peeled and diced fresh carrot
- 1/3 cup peeled and diced onion
- 2/3 cup water (preferably from pot of cooked veggies above)
- 1/2 cup raw cashews (pre-soaked for a few hours, if you’re not using a high-speed blender)
- 1/4 cup coconut milk (either lite or full fat variety)
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon garlic powder
- 1 loaf vegan French bread, or other vegan bread of your choice
- Vegan butter (like Earth Balance) or coconut oil for grilling sandwiches
Carrot Soufflé
By LEP04
Because this dish contains no beaten egg whites, it is not a true soufflé the name is derived from its light airy ...
- Topping:
- 7 cups chopped carrot (about 2 pounds)
- 2/3 cup granulated sugar
- 1/4 cup fat-free sour cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, melted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
- Cooking spray
- 1 teaspoon powdered sugar
- 1/2 cup cornflake crumbs
- 1/2 cup walnuts or pecans, chopped
- 6 tablespoons brown sugar
- 4 tablespoons melted butter
Vegan Spinach Dip
By LEP04
To drain the thawed spinach of excess water squeeze in a fine mesh sieve then break up by hand into a large mixing ...
- 10 oz / 300g frozen chopped spinach (thawed & drained of excess water - about 1 packed cup)
- 8 oz / 225g medium-firm tofu (drained & pressed of excess moisture - about 1 cup crumbled)
- 1 zucchini, peeled & roughly chopped (about 1 heaping cup)
- 2 onions, roughly chopped (about 2 cups)
- 4 garlic cloves
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground pepper
- 1/4 cup unsweetened non-dairy milk
- 2 tablespoons dehydrated minced onion
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- 2 tablespoons fresh chopped parsley
- 1 round loaf of pumpernickel or sourdough bread
- carrot, celery, red bell pepper sticks (optional)
Grilled-Vegetable Tostadas
By LEP04
Step 1 Heat grill to high; lightly oil grates
- 3 tablespoons olive oil, plus more for grates
- 3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
- 4 portobello mushrooms (1 pound total), stemmed
- 1 1/2 bunches scallions, root ends trimmed
- Coarse salt and ground pepper
- 4 flour tortillas, (10-inch or burrito-size)
- 3 cups store-bought fresh salsa, or Fresh Tomato Salsa
- 4 ounces feta cheese, crumbled (1 cup)
- 1 lime, cut lengthwise into 4 wedges (optional), for serving
Grilled Beef Tenderloin on Focaccia Toasts
By LEP04
Heat the oven to 400 degrees F
- 2 pounds cherry tomatoes
- 1 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 heads garlic
- 4 sprigs fresh rosemary
- 1 lemon, juiced
- 1 red bell pepper, seeded and chopped
- 2 cups good quality mayonnaise
- 2 tablespoons hot chili paste
- 1 whole beef tenderloin*, about 6 to 8 pounds
- 2 loaves focaccia bread, sliced and toasted
- Baby arugula, for garnish